Big-Flavor Braised Short Ribs
Serves 4
Short Ribs
1 bay leaf
Sprig of thyme
1 garlic clove
5 whole black peppercorns
2 1/2 lb/1.2 kg beef short ribs {about 8 pieces}
2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp extra-virgin olive oil
1/4 cup/60 ml dry white wine {such as Sauvignon Blanc}
3 cups/720 ml low-sodium beef or chicken broth
1 large onion, chopped
2 large carrots, cut in 2-in/5-cm chunks
2 stalks celery, cut in 2-in/5-cm chunks
Gremolata
1 lemon
1/3 cup coarsely chopped fresh flat-leaf parsley
1 tbsp extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper
Make the short ribs: Preheat the oven to 300˚F/150°C /gas 2. Wrap the bay leaf, thyme, garlic, and peppercorns in cheesecloth and tie with kitchen string to make an herb sachet.
Place the ribs on piece of parchment/baking paper and season generously on all sides with salt and pepper.
Heat the oil in a large Dutch oven or other wide, heavy ovenproof pot with a lid over medium-high heat. Add the ribs and cook to a deep brown on all sides, about 2 minutes per side. Transfer the ribs to a plate.
Add the white wine to the pan and scrape with a wooden spoon to loosen the brown bits. Add the broth and return the ribs to the pan along with the onion, carrots, celery, and herb sachet. Cover and bring to a simmer over medium-high heat; as soon as it reaches a constant simmer, transfer to the oven and cook until the meat is tender and falling off the bone, about 2 1/2 hours, stirring once to make sure that all sides are immersed in the cooking liquid.
Remove the ribs and large vegetables to a plate, leaving any small or delicate bits of vegetables behind. Cover the meat with aluminum foil to keep warm. Place the Dutch oven on the stove over medium-high heat; skim any excess fat off the broth with a large shallow spoon. Simmer the liquid over medium heat until it has thickened slightly and reduced to about 1 3/4 cups/420 ml of sauce, about 20 minutes.
Meanwhile, make the Gremolata: Use a vegetable peeler to strip two or three long pieces of lemon zest from the lemon. Slice the zest as thinly as possible with a sharp knife and stir together with the parsley and olive oil. Season with a pinch of salt and black pepper.
Serve two ribs per person on top of a bed of melted polenta or mashed potatoes in shallow bowls or plates. Spoon the cooked carrots around the sides. Top the ribs with a generous heap of the Gremolata. Serve with the cooking liquid to spoon over.
Melted Polenta
Serves 2
Melted Polenta
3 cups/720 ml water
1 cup/140 g polenta
1 tsp salt
1 1/4 cups/300 ml whole milk
2 tbsp unsalted butter
1/4 cup/30 g aged or smoked gouda cheese, grated (about 1 oz)
Freshly ground black pepper
Bring the water to a boil in a medium saucepan over medium-high heat. Slowly add the polenta and stir with a wooden spoon. Season with the salt. Decrease the heat to medium and cook, stirring occasionally, until the polenta is tender and cooked through, about 20 minutes. Add the milk, butter, and cheese to the polenta and stir together over medium-low heat until just warmed through and just soft enough to drop easily from a spoon.
To serve, spoon the polenta among two plates {leave a little behind for second serving or leftovers for lunch tomorrow} and top each with the short ribs and gremolata. Serve warm.
Roasted Beets with Pistachios
Serves 4 to 6
2 large beets/beetroots or 1 bunch baby beets/beetroots {about 1 1/4 lb/570 g}, tops trimmed
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 cara cara, navel, or blood oranges, peeled and cut in thick rounds
1/4 cup/35 g shelled Sicilian pistachios or regular pistachios {about 1 1/4 oz}
4 oz/115 g fresh ricotta cheese
Small handful of fresh mint leaves, for garnish
Preheat the oven to 450˚F/230˚C/gas8. Trim the beet/beetroot tops to 1 in/2.5 cm and scrub the skins. Drizzle the beets generously with the olive oil, sprinkle with salt and pepper, and put them in a small roasting pan with 1/4 in/6mm of water. Cover the pan loosely with aluminum foil.
Roast until the beets are just fork tender, 30 to 45 minutes, depending on the size. Set aside until cool enough to handle; cut off the root and stem ends and scrape off the skins {they should slip off easily} with a knife.
Quarter large beets or halve smaller ones and toss with additional olive oil just to coat, and salt and pepper.
Arrange them on a plate with the oranges, pistachios, and a dollop of fresh ricotta. Drizzle with olive oil and garnish with fresh mint.
Recipes Courtesy of Sarah Copeland (www.sarahcopeland.co), The Newlywed Cookbook (http://www.amazon.com/Newlywed-Cookbook-Modern-Recipes-Cooking/dp/0811876837)
